This is a question for Howler, BombayBeauty, JFores et al.
A while ago you were discussing mango and black salt.
Well, I was rooting around in one of the supermarkets in Brick Lane and found black salt, various types of dried mango and a plentiful supply of Chandrika and other fragrant Indian soaps (but that's another story)
Can you give me some idea of how to prepare the mango with black salt. I have two types of mango. One is small pieces of dark dried mango, the other kind of strips.
My black salt is in easily crushable lumps, not really black, more like dirty cream in colour, but says black salt on the package.
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